The Ingredients

11/2 to 2 lb. shrimp (26-35 count), peeled & deveined

2 Tbsp. vegetable oil

3 oz. Bruce Julian Country Ham, julienned

11/2 tsp. Bruce Julian Gourmet Seasoning

1 Tbsp corn starch

½ stick butter

½ cup fresh or canned diced tomato

½ cup sliced green onions

½ cup chicken stock or white wine

4 to 5 dashes Bruce Julian Picante Pepper        

The Preparation

Sauté ham in 1-2 tablespoons vegetable oil, remove from pan.

Blend 1 Tbsp Corn starch and 1 ½ tsp Bruce Julian Gourmet Seasoning

Clean and dry shrimp; dust with Cornstarch/Seasoning mixture.

Melt ½ stick of butter in same pan as ham. Sauté seasoned shrimp for 3-4 minutes; remove from pan. 

Add green onions and tomato to pan, sauté 1-2 minutes. 

Add chicken stock or wine, reduce by half.

Return ham and shrimp to pan, cook over medium heat for 3-4 minutes.

Add Bruce Julian Picante Pepper to taste.

Serve in a shallow bowl over Bruce Julian Perfect Stoneground Grits (prepare according to instructions on package). Enjoy!

Download Recipe Card Here

The Sauce

1 jar Bruce Julian Bloody Mary Mix, 32-oz
6 ounces tomato paste
14 ½ ounces crushed tomatoes
¼ cup brown sugar (light or dark)
Bruce Julian Picante Pepper, 3-4 dashes or to taste

Bonnie's Homemade Meatballs

1 ½ pounds ground beef
1 ¼ cups Italian breadcrumbs
1 onion, minced
1 egg, beaten
¼ cup parmesan cheese, grated
1 teaspoon Bruce Bruce Julian Gourmet Seasoning

• In a large bowl, mix beef, Rimmer, breadcrumbs, onion, and egg
• Roll into balls, place in freezer for 30 minutes, then place on baking sheet lined with parchment paper
• Place meatballs in preheated 350° oven for 16 minutes if appetizer sized, 25 minutes if entrée sized, turn once

The Preparation

In a large saucepan, over a low heat, combine Bruce Julian Bloody Mary Mix, tomato paste, crushed tomatoes, and brown sugar.  Cook uncovered for 20 minutes.

• Add baked meatballs and simmer for 10 – 20 minutes.
• If using a slow cooker, combine last two steps and simmer for an hour.

Serve as an appetizer, in a bowl over pasta, or in a hoagie for tailgating.

Download Recipe Card Here

The Soup
1 jar Bruce Julian Bloody Mary Mix
(Classic, 32-oz)
1 large cucumber, seeded
2 large tomatoes, peeled
1 sweet red bell pepper
1 medium red onion
1/4 cup olive oil

The Crema
1 medium avocado
1 cup Greek yogurt
1 lemon, juiced
1 tsp. Bruce Julian
Gourmet Seasoning

The Preparation
For the soup: reserve 1/4 of the fresh vegetables, chop coarsely. Add
remaining vegetables, oil, and Bloody Mary Mix to blender and
puree on course setting. Transfer to bowl, add reserved chopped
vegetables, chill.

For the crema: in a food processor, add the crema ingredients
and blend until smooth.

Serve in a chilled glass or bowl, add a dollop of the crema, and
garnish with Bruce Julian Sassy Spears™ or Sassy Okra™.

Download Recipe Card Here

The Ingredients
• 4 oz Bruce Julian Bloody Mary Mix
• 2 oz Premium Vodka (Regular, Cucumber or Tomato flavored)

The Garnish
Bruce Julian Sassy Okra™ and Sassy Beans™

Like yours spicier?
Add 2 – 3 dashes (or more) Bruce Julian Picante Pepper Sauce

The Preparation
Pour some Bruce Julian Bloody Mary Rimmer onto a small plate. Rub
the juicy side of a lemon or lime wedge along the lip of your favorite
cocktail glass. Roll the outer edge of the glass in the Rimmer until fully
coated. Fill with ice, add the ingredients and stir gently. Garnish with
a handful of Bruce Julian Sassy Beans™ and Sassy Okra™.

Download Recipe Card Here